THE RECIPE LIBRARY

Plums and Blackberries in Lavender Syrup

With all the rain this summer the plums are plump and the blackberries are bountiful, try this quick, fruity pudding...
 
Ingredients
 
75g golden castor sugar
Zest and juice of 1 lemon
4 short sprigs of lavender
2 large or 4 small plums, halved and stoned
150g ripe blackberries
Low fat Greek yoghurt or low fat vanilla ice cream, to serve
125ml/5fl oz cold water

Method

1. Put the sugar into the saucepan with water. Heat gently and stir until the sugar has dissolved, then bring to the boil and simmer for 10 minutes to reduce slightly.
 
2. Add the lemon zest and juice, lavender and plum halves, bring back to a simmer and cook gently for 10 minutes until the plums start to soften. Tip the blackberries into the pan and stir gently to warm through. Serve in bowls with yoghurt or ice cream.
 
Use peaches, nectarines or apricots instead of plums, or replace lavender with rosemary.